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Classic Pot Roast

Classic Pot Roast

A classic pot roast recipe with plenty of veggies and lots of flavor. A perfect family dinner!
5 from 1 vote
Course: Dinner
Cuisine: American
Keyword: Sunday pot roast recipe, Yankee pot roast recipe
Prep Time: 20 minutes
Cook Time: 2 hours 25 minutes
Total Time: 2 hours 45 minutes
Servings: 8
Calories: 548kcal
Author: Sandy


  • 3-5 lb Chuck Roast brisket, or round roast
  • Salt & Pepper
  • 4 Tbsp Unsalted Butter
  • 2 Tbsp Olive Oil
  • 2 Onions chopped
  • 1 Bay Leaf
  • 5 Carrots cut in 2" pieces
  • 3 Celery Ribs cut in 2" pieces
  • 5 cloves Garlic minced
  • 2 Onions chopped
  • 2 cups Beef Broth
  • 1 cup Water
  • 1/4 cup Red Wine optional
  • 2 Tbsp Worcestershire Sauce
  • 3 sprigs Thyme
  • 1 sprig Rosemary
  • 3 Tbsp Tomato Paste
  • 1 lb Red Potatoes quartered


  • Sprinkle salt and pepper on both sides of the roast.
  • Heat a Dutch oven over med-high heat. Then add the Roast. Brown on each side for about 6 minutes. Then remove it to a plate.
  • Add the butter and olive oil. Add the onions to the pot and cook, stirring, occasionally, until beginning to turn translucent.
  • Add the bay leaf, carrots, and celery. Cook for a few minutes, stirring occasionally.
  • Add the garlic. Cook about 1 minute, stirring frequently.
  • Add the beef broth, water, wine, and Worcestershire sauce. Stir, scraping up the browned bits from the  bottom of the pot.
  • Add the tomato paste in spoonfuls to the liquid, but don't stir. Then set the roast on top of the vegetables, nestling it down into the liquid.
  • Put the lid on the pot, and cook in the oven, 350° F, for 2 hours, flipping the roast one time halfway through (If your roast is larger than 3 lbs, cook longer, until tender but not falling apart).
  • Add the potatoes when you flip the roast over.
  • Remove the lid for the last 15 minutes of cooking.


You can thicken the liquid by mixing together 2 Tbsp softened butter and 2 Tbsp flour. Stir into the liquid right before you add the potatoes. It will thicken as it cooks.


Calories: 548kcal